Formation and Applications of Modified Starch in Food

Industry

K.D.ChanudiSeminar in Food Science and Technology

Department of Food Science and TechnologyFaculty of Agriculture

Why Modified Food Starches are Needed ?

Reasons for Modifying Starches

• Provide functional attributes

• abundant and readily available

• provide an economic advantage

Problems of Native Starches

• Narrow Peak Viscosity Range

Texture and Stability Limitations

• Poor stability

• Poor processing tolerance

• Cohesive texture

• Insolubility in cold water

• Loss of viscosity

Applications of ModifiedStarch Products

Sauces(Mayonnaise)• Water binding capacity• Thickening• stabilization

Beverages (Tea, coffee) • Stable emulsions• Good dispersibility• High solubility• Low viscosity

 Jellies

• Texture similar to gelatin• As a ingredient• Easy to disperse

Ice-cream• Thermal stabilization• Water binding capacity • Thickening • Texture development• Provide bulk

Types of Modified Food Starches

• Physical Modification

• Chemical Modification

• Enzymatic Modification

• Genetic Modification

Physical modification

• Heat - moisture treatment

• Annealing

• Retrogradation

• Pregelatinization

Chemical Modification

• cross - linking

• Esterification

• Acid Treatment

• Oxidation

Functional Advantages

Heat - moisture treatment

• decrease granular swelling

• decrease peak viscosity

• increase gelatinization temperatures

• decrease amylase leaching

• increase thermal stability

Cross linking

• Reduce peak viscosity

• increase stability

• increase freeze thaw stability

Oxidation

• lower dispersion viscosity

• retard recrystallization

Acid Treatment • Decrease viscosity

Vis

cosi

ty

Time

Cornstarch + water

Cornstarch + water + 1.7% acetic acid

Vis

cosi

ty

Time

Cornstarch + water

Cornstarch + water + 1.7% acetic acid

Vis

cosi

ty

Time

Cornstarch + water

Cornstarch + water + 1.7% acetic acid

effect of Acid on Starch Pasting

Physical Forms of Starch

• Dry

• swollen

• molecular dispersion

• dry film

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